外源一氧化氮熏蒸处理对番茄采后活性氧代谢的影响  

Effect of nitric oxide fumigation on the post harvest active oxygen metabolism of tomato

作　　者：徐福乐 

机构地区：[1]福建超大现代农业科技研究所,福州350003

出　　处：《食品科技》2010年第1期66-71,共6页Food Science and Technology

基　　金：福建省重点科技项目(2006N0084)

摘　　要：以"合作903"番茄(Lycopersicon esculenturn)为试材,研究不同浓度NO(20、50μL/L)气体熏蒸处理对番茄呼吸强度、乙烯释放量和SOD、CAT、POD、H2O2、O2-.、MDA等活性氧代谢相关指标的影响。结果表明:外源NO熏蒸处理能够抑制番茄果实贮藏期间的呼吸速率和内源乙烯释放,同时还能够保持番茄果实贮藏过程中SOD、CAT、POD保护酶的活性,抑制组织中的H2O2、O2-.含量的增加,并降低MDA的含量,从而增强番茄果实的抗氧化能力,防止膜脂过氧化,延缓果实的衰老。Tomato（Lycopersicon esculenturn CV Hezuo903） was used as test material, exogenous NO fumigation treatment with different concentration（20, 50uL/L） was used to study the effects of NO on respiration intensity, ethylene production and the active oxygen metabolism index of SOD, CAT, POD, H2O2, O2^-, MDA etc in tomato. The results showed that exogenous NO fumigation treatment inhibit the respiration rate and ethylene production of tomato during the storage period. In the meantime, NO treatment kept the activities of the protective enzyme, such as SOD, CAT, POD of tomato during storage, inhibit the increase of H2O2, O2^-, and reduced the content of MDA. NO fumigation treatment enhanced the antioxidant ability of tomato, prevented lipid membrane peroxidation and delayed the fruit senescence.

关 键 词：一氧化氮(NO) 番茄 采后 活性氧代谢 

分 类 号：TS205[轻工技术与工程—食品科学]